Introduction: Apple Pie From Scratch
Baking a delicious apple pie from scratch is easy to do. Here is an apple pie recipe that is both easy and sure to please. This is one of my favorite things to make for Thanksgiving - or simply - for the heck of it. This time around I made it with apples I picked myself. You don't need to pick your own apples, but if you can, I recommend it. It's much more fun than picking out apples from the supermarket.
Step 1: Apples!
Before you start, it is important to get an assortment of different kinds of apples. Throwing golden delicious into the mix is always a good choice.
Step 2: Ingredients
For the filling:
6 Assorted apples
1 Tablespoon of flour
1 teaspoon of cinnamon
1 Tablespoon (real) maple syrup(not pictured)
1 Tablespoon of cold butter(chopped)
2 teaspoons of fresh lemon juice
(1/2 teaspoon of grated lemon peel - optional)
For the crust (top and bottom):
4 cups flours
2 sticks cold butter (1 cup)
1 teaspoon salt
1 cup ice water
Step 3: Mix the Dry Stuff
When making this pie, I made two separate balls of dough. One for the top, and one for the bottom.
Alternately, I could have made one large ball of dough, and then separated it into two smaller balls.
For the the first ball, we will mix together 2 cups of flour and 1/2 a teaspoon of salt.
Step 4: Adding Butter
Once the salt and flour are sifted, the next step is to slice a stick of cold butter into small pieces and mix them in with a pastry blender.
Set aside the butter wrapper.
Step 5: Add Water
Mix ice cold water into the dough one tablespoon at a time.
Start pressing the dough together with a fork. With each subsequent tablespoon of water, as it begins to bind, mix it together with your hands.
Continue adding water until the dough can be formed into a ball.
Step 6: Grease the Pan
Wipe the butter wrapper around on the inside of the pan to grease it.
Step 7: Roll Out
Place the ball of dough on a well floured surface.
With a floured rolling pin, spread out the dough into a large circle.
Step 8: Transfer
Transfer the dough to the pan, and press it into the bottom.
Trim away any dough that extends past the edge of the pan.
Step 9: Poke
For best results, lightly tap the dough on the bottom of the pan with a fork.
Step 10: Cover and Chill
Cover the dough with plastic wrap and leave the pie crust in the refrigerator for at least 2 hours.
Step 11: Make Another Crust
Repeating the process you have just followed to make the bottom pie crust, make another one for the top. Stick this in the refrigerator as well when you are done.
Step 12: Peel and Slice
Peel and slice the apples.
Place the slices in the pie crust.
Step 13: Mix in the Filling
Mix together all of the filling ingredients with the apples.
Step 14: Cover
Place the dough topping over the top of the pie, and trim it to the edge of the pan.
Step 15: Finish
Cut slits into the dough topping with a sharp knife so that the pie can breathe in the oven.
With a pastry brush, coat the top of the dough with milk. This will give it a nice golden crust.
Step 16: Bake
Bake the pie at 425 degrees for about fifty minutes with the top covered in aluminum foil. Remove the foil and continue baking until the top turns a nice golden brown.
Once it is the right color, remove it and leave it on the stove top to cool.
Step 17: Hooray
After about an hour (or so), your pie should be cool enough to serve and eat.
You made a pie.